Crispy Chickpeas Roast
A crispy Australian chickpea roast with capsicum and sweet potato, finished with lemon myrtle, native thyme and bush tomato, served over roast potatoes.
Total time
35 min
Prep
17 min
Cook
18 min
Difficulty
easy
Cuisine
Australian
gluten-freevegetarian
Ingredients
4 pieceschickpeas
200gcapsicum
2sweet potato
2 cupsroast potatoes
1/4 cuplemon myrtle
1/4 cupnative thyme
1/4 cupbush tomato
2 tbsptomato relish
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then braise them over medium-high heat until well browned, about 6 minutes.
2
Add the capsicum and sweet potato, cooking until softened, about 6 minutes.
3
Stir in the lemon myrtle, native thyme, bush tomato and tomato relish for 2 minutes.
4
Roast the potatoes separately until tender.
5
Let the chickpeas simmer for about 16 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the roast potatoes, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
303
Protein
6.8g
Fat
12.3g
Carbs
44.8g
Fiber
10.4g
Sodium
237mg
Reviews
Leave a review
★★★★★
No account needed to post. New reviews are checked before they appear publicly.